A flavorful and hearty dish inspired by Creole cuisine, perfect for a comforting meal.
Heat a large saucepan over medium-high heat and add a drizzle of oil.
Using a heavy-bottomed pan helps distribute heat evenly.
Sauté the chopped onion, bell pepper, and celery with a pinch of salt until softened.
Stir frequently to prevent the vegetables from sticking.
Add the cayenne pepper, black pepper, thyme, and bay leaves, and stir to combine.
Toast the spices briefly to enhance their flavors.
Add the ham hock and sausage slices, cooking until lightly browned.
Browning the meats adds depth to the dish.
Stir in the red kidney beans and minced garlic, then pour in the water.
Ensure the beans are fully submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to medium and simmer uncovered, stirring occasionally.
Check the pot periodically to ensure the beans are not sticking.
Mash some of the beans against the side of the pot to thicken the mixture.
Mashing the beans creates a creamy texture.
Continue to cook until the beans are tender and the mixture is creamy, adding water if needed.
The consistency should be thick but not dry.
Remove the bay leaves and serve the beans over steamed rice.
Garnish with chopped parsley for a fresh touch.
